"Estery" Profile from 1056?

I've used this yeast for pretty much all my pales and IPAs and I'm a bit confused. I just tasted a new IPA recipe that I did a few weeks ago and I swear it tastes like a belgian yeast profile. Is there any possibility that 1056 at 60-67F fermentation temps would put off fruity or clove like flavors? I wouldn't think it possible based on my experience to date.

There are only two things that I can come up with:

1) I just pitched a different yeast. On brew day I also made a couple of batches of apfelwein, one was with Cotes de Blanc and one was supposed to be with 3068. Maybe I swapped the 3068 for the 1056 on accident. I've not used the 3068 so I don't know what it will taste like, only what I've read.

2) This was my first big PM, maybe there was some phenolic/astringent flavors generated by my sparge. I mashed in my kettle at 152 on the dot and held it for an hour and then sparged in a seperate kettle with 170 water BUT I soaked the grain bag in the water for a good five minutes prior to transfering back to the boil kettle.

Here's the recipe:


Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 5.72 gal
Estimated OG: 1.068 SG
Estimated Color: 11.5 SRM
Estimated IBU: 112.2 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.00 lb Light Dry Extract (8.0 SRM) Dry Extract 26.67 %
4.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 40.00 %
3.00 lb Munich Malt - 10L (10.0 SRM) Grain 26.67 %
0.47 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.18 %
0.28 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2.49 %
1.00 oz Magnum [14.00 %] (60 min) Hops 80.0 IBU
1.00 oz Cascade [5.50 %] (40 min) Hops 15.3 IBU
1.00 oz Cascade [5.50 %] (30 min) Hops 13.4 IBU
1.00 oz Cascade [5.50 %] (5 min) Hops 3.5 IBU
1.00 oz Cascade [5.50 %] (0 min) Hops

My guess would be that you switched them up. Like you, I've used 1056 many times, and even at higher temps have not getten a pronounced profile like the one you described. The 3068 is the Weihenstephan yeast and certainly gives off clove-like esthers (what you'd expect from a hefe). It's a very distinct aroma.
Did you make starters and think you mixed those up, or do you think you just mixed up the packs?

gwood said:

Is there any possibility that 1056 at 60-67F fermentation temps would put off fruity or clove like flavors? I wouldn't think it possible based on my experience to date.

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How was that 60-67 measured? If it was air temp the wort could be anywhere from 70-77 from the heat produced during the fermentation process.

jacksonbrown said:

My guess would be that you switched them up. Like you, I've used 1056 many times, and even at higher temps have not getten a pronounced profile like the one you described. The 3068 is the Weihenstephan yeast and certainly gives off clove-like esthers (what you'd expect from a hefe). It's a very distinct aroma.
Did you make starters and think you mixed those up, or do you think you just mixed up the packs?

Click to expand...

I didn't have time to make staters, I think I might have mixed up the packs. Thing is, that is just not like me...oh well.

carl spakler said:

How was that 60-67 measured? If it was air temp the wort could be anywhere from 70-77 from the heat produced during the fermentation process.

Click to expand...

Air temp was held at 60-67. The themometer on the carboy (little sticker thingy) read 62-68. I'm not taking wort temps.